September 25, 2023 • 21m
Chef Andrew Zimmern shares a technique for butchering and grilling butterflied turkey legs over an open fire.
October 2, 2023
Andrew Zimmern cooks a carne adovada using easy tips to butcher a wild hog shoulder that he braises with lots of chiles, vinegar a...Read more
October 9, 2023 • 21m
Andrew marinates a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a wooden box that c...Read more
October 16, 2023 • 21m
Chef Andrew Zimmern shares a simple trick for getting the most out of a marinade. He chars the meat, sticks it in a marinade for 2...Read more
October 23, 2023 • 21m
Andrew prepares a pot of creamy clam chowder with a fortified clam broth and demystifies cooking certain shellfish.
October 30, 2023 • 21m
To create an exquisite meal for a fall evening around a bonfire, chef Andrew Zimmern prepares braised squab with vinegar and olive...Read more
November 6, 2023 • 21m
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a gr...Read more
November 13, 2023 • 21m
Chef Andrew reimagines one of his favourite dishes, Nashville-style hot fried chicken, with a wild pheasant. He pairs this crispy,...Read more
November 20, 2023 • 21m
Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauc...Read more
November 27, 2023 • 21m
Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-c...Read more